Secret sauce: NAIT creates unique misos using Alberta pulses

Sometimes experiments succeed not because they go as expected but because they defy expectations. And, sometimes, the results are delicious. This was the case in 2022, when a project at NAIT’s Applied Research Centre for Culinary Innovation to flavour plant-based meat left researchers wanting. The team inoculated Alberta-grown pulses – legumes and beans – with a fungus called koji to make miso, a highly versatile ingredient traditionally made from soy.